Pasta With Eggplant Tomato Relish Recipes

GREEK STUFFED EGGPLANT

Steps:

• Position rack in upper third of oven; preheat to 400 degrees F. Line a rimmed baking sheet with foil.
• Cut each eggplant in half lengthwise. Using a spoon, scoop out flesh from the halves, leaving about 1/2-inch border on the sides and bottoms. Coarsely chop the flesh and set aside.
• Drizzle the insides of the eggplant shells evenly with 1 tablespoon oil. Place the shells, cut-side up, on the prepared baking sheet and roast until tender, 20 to 25 minutes. Remove from oven and increase oven temperature to broil.
• While the eggplant roasts, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring often, until softened, 3 to 4 minutes. Add tomato paste, cumin, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, bell pepper and the reserved chopped eggplant; cook, stirring occasionally, until the eggplant is tender, 8 to 10 minutes. Remove from heat; stir in parsley, olives and vinegar.
• Divide the filling evenly among the eggplant shells; top each with 3 tablespoons feta. Broil until the cheese is melted and golden, 6 to 8 minutes. Sprinkle with fresh oregano and dill, if desired.

ROASTED EGGPLANT AND TOMATO PASTA

Steps:

• Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
• Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
• Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
• Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
• Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
• Serve pasta drizzled with a little more oil and the herbs.

EGGPLANT-TOMATO RELISH

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, stir together tomatoes, garlic cloves, cumin, and olive oil. Place eggplant on top of tomato mixture and roast until eggplant is very tender when pierced with a knife and tomato juices are thick, 30 to 40 minutes. Let cool. Transfer eggplant to a cutting board and halve lengthwise. Scrape out flesh with a spoon (discarding as many seeds as possible); roughly chop flesh. Place in a large bowl. Peel and chop garlic and add to bowl. Stir in tomato mixture and red onion. Season with salt and pepper.

PASTA WITH EGGPLANT-TOMATO RELISH

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Stir in relish and reserved pasta water, then season with salt and pepper. Top with feta and serve warm or at room temperature.

BAKED PASTA WITH TOMATOES AND EGGPLANT

Steps:

• Preheat the oven to 500 degrees F. (Make sure your oven is clean!) Place three (6-inch) gratin dishes on a sheet pan and set aside.
• Boil a large pot of water, add a tablespoon of salt, and add the pasta. If you're using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. If you're using two kinds of pasta, start with the one that cooks longest and add the second later so they finish at the same time. You want the pasta to be quite al dente. Drain.
• Pour the Tomato and Eggplant Soup into a large bowl, add the cooked pasta, the mozzarella, 2 tablespoons of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and toss well. Divide the mixture evenly among the three gratin dishes, dot the tops with the butter, and bake for 10 minutes, until hot and bubbly and the pasta begins to brown. Sprinkle each dish with 1 tablespoon of the remaining Parmesan, bake for another 4 minutes, and serve hot.
• Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
• Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.

EGGPLANT AND TOMATO PASTA

Steps:

• Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes.
• Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes.
• Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta.

EGGPLANT PASTA

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
• Pour sauce over pasta.

MEDITERRANEAN-STYLE EGGPLANT PASTA

Steps:

• Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.
• Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.
• Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet.
• Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.
• Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.

ROASTED EGGPLANT AND TOMATO PASTA WITH STILTON

Steps:

• heat oven to 400º.
• On an oiled cookie sheet try with sides, lay out the sliced eggplant, do not overlap the pieces.
• salt and pepper the pieces on one side, then turn over and salt and pepper the other side.
• put the tomatoes on the tray as well, salt and pepper them too.
• Drizzle more oil lightly over the veggies.
• Put in oven for approximately 40 minutes.
• turn the eggplant over and stir tomatoes halfway through.
• You will know they are done when the tomatoes have all collapsed and the edges are a bit charred on the eggplant and tomatoes.
• Remove from oven and set to side.
• 10 minutes before removing vegetables from oven, boil water to cook your pasta.
• Heat a pan and saute onion and garlic until the onion gets soft and start browning (about 7 minutes).
• add the artichoke heart and cook until heated through and onions are slightly browned (about 3 more minutes).
• Drain the pasta, reserving about 1 cup of pasta water.
• Cut the eggplant into strips.
• Add the pasta, eggplant, and tomatoes to the pan with the onions. toss together, adding some pasta water if it is very dry.
• remove from heat and add arugula and cheese, toss together (you can also add red pepper flakes and some balsamic vinegar now if you want).
• Enjoy!
• If wanted, add protein of choice: Chicken, sausage, soy mince, or cannellini beans.
• Also, feelf ree to play with the vegetables. This would be tasty with some sauteed mushrooms, roasted red peppers, or roasted asparagus as well.

EGGPLANT TOMATO RELISH

Steps:

• In a colander placed over a bowl, mix eggplant, onion and salt. Let it drain for 1 hour.
• Wrap in a kitchen towel and squeeze over the sink to remove excess water. In a large saute pan over medium high heat, warm the olive oil.
• Add the eggplant-onion mix, garlic, sage, thyme and pepper and cook, stirring frequently for 2-3 minutes.
• Remove from heat and stir in the tomatoes.
• In another pot over medium high heat, bring the vinegar and honey to a boil. Keep hot.
• Fill jars almost to the top. Pour some of the honey mixture over the top. Seal and use good water bath canning techniques to can.

EGGPLANT, TOMATO AND ONION PASTA

Steps:

• Turn on broiler and cover pan with double thickness of aluminum foil.
• Bring water to boil in covered pot for pasta. regular size into 1/2-inch thick slices. Place on broiler pan and brush cut sides sparingly with touch of oil, using about 1 teaspoon. Broil about two inches from source of heat, about 7 to 10 minutes until tops are brown and flesh is soft.
• Heat remaining 3 teaspoons of oil in non-stick skillet and saute onions until soft and golden.
• Cook pasta, according to package directions.
• Add tomatoes and ginger to onions and cook a few minutes while removing the flesh from the eggplant by cutting it from the skin. Cut coarsely and add the flesh to tomato mixture with sugar, soy sauce and pepper. Cook a few minutes to meld flavors and heat through.
• Drain pasta and mix with tomato mixture.